How do I make perfectly spongy and porous Dhokla that is not dense or crumbly?

Question

How do I make perfectly spongy and porous Dhokla? Get the secrets to a batter that is not dense or crumbly for a light, fluffy result.

Answer 1

To achieve perfectly spongy and porous Dhokla, ensure accurate ingredient measurements, proper fermentation, and gentle steaming. A well-fermented batter and the right steaming technique are key to a light and airy texture.

Detailed Explanation:

Making spongy and porous Dhokla involves several crucial steps:

1. Ingredient Measurement: Use precise measurements of besan (gram flour), semolina (sooji), and yogurt. Too much or too little of any ingredient can affect the texture. A typical ratio is 1 cup besan, 1/4 cup sooji, and 1 cup yogurt.
2. Fermentation: Fermentation is vital for the spongy texture. Mix the besan, sooji, yogurt, ginger-chili paste, and a pinch of turmeric. Add water to achieve a batter of pouring consistency. Cover and let it ferment for at least 6-8 hours, or preferably overnight, in a warm place. The batter should rise and become bubbly.
3. Adding Eno (Fruit Salt): Just before steaming, add 1 teaspoon of Eno (fruit salt) to the batter. This creates air bubbles that make the Dhokla spongy. Gently mix it in one direction; avoid overmixing, as this will deflate the batter.
4. Steaming: Grease a steaming plate or tin. Pour the batter into the greased plate and steam for 15-20 minutes on medium heat. To check if it's done, insert a knife or toothpick into the center; it should come out clean.
5. Tempering: Once steamed, let the Dhokla cool slightly before cutting it into squares. Prepare a tempering of mustard seeds, green chilies, and curry leaves in oil. Pour the tempering over the Dhokla and garnish with coriander leaves.

Pro Tip:

Avoid opening the steamer frequently during the steaming process. Opening the lid can release heat and steam, causing the Dhokla to collapse and become dense. Ensure the steamer is preheated before placing the batter inside.